• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Easy Plant-Based Recipes | realrawkitchen
  • About
  • Recipes
  • Contact Me
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Medium
    • Pinterest
You are here: Home / 801010 / RECIPE: sweet and spicy pumpkin chili, cooked

RECIPE: sweet and spicy pumpkin chili, cooked

Originally Published: Oct 16, 2014 ❀ Last Updated: Jul 15, 2020 by realrawkitchen ❀ This post may contain affiliate links ❀ This blog generates income via ads ❀ 8 Comments

So I never really understood the whole pumpkin phenomenon but last year I decided to hop on the bandwagon for the sake of exploration (I’m all about exploration!) and I have to admit I still didn’t get it all that much. This year, however, it finally clicked because I made Sweet and Spicy Pumpkin Chili.

 
I have always made a pretty spectacular chili that I developed quite a reputation for (even meat eaters requested it!) so when I decided to add some pumpkin to this thang I thought it would naturally be a hit.
It was indeed a hit.
 
I won’t bore you with any sort of story about this recipe because this was it:
I woke up.
I put the ingredients in the crock pot.
I went for a run.
I went to the beach.
I went to an Afro Brazilian dance class with my girlfriend.
I came home and showered.
I photographed the chili and then I served it to my girlfriends at our Saturday book club.
At the book club–after we chatted about the book for a deep and magical hour–we cleared the table and loaded up our goods. We had pumpkin chili, my basic raw sour cream, some Brazilian collards, and homemade tea. A beautiful afternoon with some beautiful women. And a beautiful Miami canal view.
And I can’t tell if this recipe is spectacular because it was so effing delicious or if it’s because it allows you to have a spectacular day while all the flavors just get cozy with each other.
It’s perfect for those of us with busy lives AND for those of us with limited kitchen skills. Enjoy your pumpkin, people.
Enjoy. Your. Pumpkin.
Sweet and Spicy Pumpkin Chili, cooked
Ingredients 
for the chili:
  • 1 can, each, black beans, kidney beans, pinto beans (drained)
  • 2-3 cups chopped squash/sweet/potato or pumpkin (I used butternut squash)
  • 4-5 tomatos, de-seeded and chopped
  • 1/2 cup vegetable stock, as needed (water works as well)
  • 3-4 stalks celery, chopped
  • 1/2 yellow onion, chopped
  • 1 red bell pepper, diced
  • 4-6 cloves of garlic
  • 3 T tomato paste
  • 2 T extra virgin olive oil
  • 2 T chili powder
  • 2 T cinnamon
  • 2 t  cumin
  • 1/2 t allspice and ground cloves
  • 1/2 – 1 t chili flakes or cayenne, depending on your love of spicy-ness (I LOVE it)
  • sea salt and pepper as desired
 
for the raw sour cream:
  • 1 cup cashews
  • 1/2 cup water
  • 1/2 lemon, juiced
  • 1 t apple cider vinegar
  • 1/2 t sea salt
 

Instructions

for the chili:
  • Soak your cashews while the chili cooks.
  • In the bottom of the crock pot add the oil, chopped garlic, chopped onion, chopped celery and allow it to sauté in your crock pot* on the low setting.
  • Once the vegetables have softened, add all the seasonings and mix well. Allow it to continue to cook this way for about 10 minutes.
  • Bring a pot of water to boil and then add the chopped squash/potato/pumpkin. Boil for 5-10 minutes until the color pops but it is not too soft (I did it about 7 minutes). Drain and then toss the cubes into the crock pot. 
  • Add the remaining ingredients to the crock pot and stir. Cover and allow it to cook for 4-6 hours on low.
for the sour cream:
  • Drain the soaked cashews and add all of the listed ingredients to a high speed blender.
  • Blend until completely smooth and creamy.
  • Pour into a glass jar and refrigerate (it will thicken just a bit). 
  • Add a spoonful to your chili 🙂
Optional garnish: 
  • Chopped green onion
  • Avocado slices
  • Cinnamon
*Note: If you do not have a crock pot that has been handed down from the women in your family like me, you can do this same exact process in a very large pot on the stove. Add a little bit more vegetable broth, as needed, and bring to a gentle boil, then reduce the heat and allow it to cook, covered, for about 45 minutes to an hour.
At least three satisfied bellies …

No crock pot? No problem 🙂 See the note above or invest in one like this one:

And in the spirit of full disclosure, if you purchase anything I link to you via Amazon I make a small percentage out of it at no cost to you! So cool for me, so cool for you!

 

Filed Under: 801010, Cooked, easy, Entrees, Gluten-Free, Vegan

Previous Post: « REVIEW: Happy Hormones by Kristy Vermeulen ND

Reader Interactions

Comments

  1. Anna

    May 26, 2015 at 1:12 am

    I maked. Thanks for posting this guide.

    Reply
  2. Lucie

    September 18, 2015 at 3:43 pm

    What an absolutley beautiful dish! This makes me so excited for autumn!

    theglowwithin.com

    Reply
  3. Unknown

    August 6, 2016 at 11:02 am

    Thank you so much! You made my day! Must try this wonderful recipes for my kids.
    Buy Wheat Online | Buy Household Products Online

    Reply
  4. what to get my girlfriend for christmas 2017

    September 17, 2017 at 9:05 am

    Great guide. Thank you so much!

    Reply
  5. first pair free

    November 17, 2017 at 3:00 am

    Good article, you sharing is awesome, love it!

    Reply
  6. Metalized film

    January 17, 2018 at 7:48 am

    Wow, looks so nice, thank you so much for your recipe

    Reply
  7. Abhijit

    November 16, 2018 at 2:06 pm

    Thank you so much! You made my day! Must try this wonderful recipes for my kids.

    ~ Indiaarena.net

    Reply
  8. Reliance Jio Agent

    November 19, 2018 at 11:42 am

    Thank you for the amazing content. Really enjoyed.

    ~ Astrolabh.com

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

vegan sweetener guide

hey 👋

I'm Kiki. I am a pretty basic plant-based chick that does yoga and all the things. I try to have as little impact on this planet as I can and I share all the ways I do it here with plant-based vegan food, eco-friendly sustainable living, home gardening, and homemade all natural everything.

I truly believe that if we all do all of the 'little things' then it will add up to make a big difference. I'm so glad that you're here to join me in doing lots of little things.

Let's dig deeper ↠

let’s connect

  • Email
  • Facebook
  • Instagram
  • Medium
  • Pinterest

subscribe

for your weekly fix of recipes, DIY remedies, yoga, and gardening.

Around The Blog

  • About
  • Disclosure
  • Recipes
  • Contact Me

RECENT POSTS

vegan pumpkin chili

RECIPE: sweet and spicy pumpkin chili, cooked

happy hormones

REVIEW: Happy Hormones by Kristy Vermeulen ND

RECIPE: spicy tomato and herb sauce, cooked

RECIPE: healing turmeric smoothie

disclosure

  • The ads you see generate revenue for me. This is not my livelihood but I do get some change from the ads.
  • If you make a purchase through the Amazon recommendations I make a small percentage from the purchase at no cost to you.
  • Sometimes I receive free samples from companies in order to review for you. I never recommend something that I would not use, myself. I am very protective of my brand and image and feel very strongly about only recommending items I believe in!

Footer

We had to thin out our carrots and we pulled all t We had to thin out our carrots and we pulled all the beets, which only ever amounted to little nuggets with long leafy tails.⁠
⁠
We roasted the mini carrots and used the tops to make pesto 🤤⁠
⁠
I sautéed the beet tops with mushrooms, like you’d make collard greens.⁠
⁠
It was a very sophisticated and delicious dinner that I grew myself 🧑🏽‍🌾 and I can’t believe that I’m actually living the life I always dreamed of 💫✨⁠
⁠
Hope you are all well and safe ❤️
Making offerings to #gangama in Rishikesh before t Making offerings to #gangama in Rishikesh before the whole world shut down.⁠
⁠
Millions of people from all around India (and the world!) visit the Ganges River, a sacred river that flows from Shiva's head and out to the Himalayas.⁠
⁠
It is believed that bathing in her water is the way to salvation, a way to clear karma, sins, and attachment to this world.⁠
⁠
Every day, millions of people pray to the river, sending their blessings through the water to be sent through the country, one winding mountainside at a time. To bathe in it is to bathe in prayer.⁠
⁠
May you find salvation wherever you are 🥰🙏
I haven't been on here much lately. And before tha I haven't been on here much lately. And before that, I wasn't on here for years and years.⁠
⁠
I mostly just don't like being online cuz it's what I do for work, so when my workday is done, I set my phone down and forget about it until the next morning. ⁠
⁠
And I'm definitely not trying to slow down the food-to-mouth process by taking pictures. But if I don't post and comment 24/7, then will Instagram even see it? Will anyone notice? What if I want to build a following, then what? I'm a slave to engagement for the rest of my life until I die? 🤯⁠
⁠
Social media is a fun way to connect with people from all over the world but gets in the way of connecting with the world right around me.⁠
⁠
In the meantime, here's a sloppy pic of #bananaicecream with #rawcacao and strawberries. This is the kinda #rawfood I like 😋
Don’t mind me, just over here eating homemade co Don’t mind me, just over here eating homemade coconut yogurt with #rawnola and lots of peanut butter. You know, the usual 💁🏼‍♀️
#801010 with a view 😍⁠ ⁠ Tropical fruit is #801010 with a view 😍⁠
⁠
Tropical fruit is my favvvorritteeee omg I don't think I could live without it. It makes it super easy to be #rawvegan 🤤⁠
⁠
When your food is so vibrant and full of life, you can't help but be the same.
I like having green juice on an empty stomach. I k I like having green juice on an empty stomach. I kinda naturally practice intermittent fasting by not eating until noon or 1 p.m. each day. Sometimes, when I'm hungry during that time I opt for a juice. This class green juice is 👌⁠
⁠
❀❀❀❀❀⁠
⁠
•RECIPE•⁠
1 cucumber⁠
1 inch of fresh ginger⁠
4 pink lady apples⁠
1 lemon⁠
1 stalk of celery⁠
⁠
•INSTRUCTIONS•⁠
↣option 1: run through your preferred juicer and enjoy😋⁠
↣option 2: blender with a little bit of water, then strain through a nut mylk bag. then enjoy 😋
follow me on Instagram

around the blog

  • About
  • Disclosure
  • Recipes
  • Contact Me

my favorites

vegan pumpkin chili
happy hormones

Copyright © 2021 · Real Raw Kitchen